Chickpeas are a staple in Middle Eastern & Indian cooking. This Bombay-style Channa Chaat is a flavorful mixture of mashed chickpeas, potatoes, and aromatic masala seasonings. Add this to a thickened mixture of ground tamarind and freshly-toasted spices. Top it with tomatoes, green chilis, mint, and more masala spice mixture.

RecipeSavants.comChickpeas are a staple in Middle Eastern & Indian cooking. This Bombay-style Channa Chaat is a flavorful mixture of mashed chickpeas, potatoes, and aromatic masala seasonings. Add this to a thickened mixture of ground tamarind and freshly-toasted spices. Top it with tomatoes, green chilis, mint, and more masala spice mixture.Smart Recipes, Indian Recipes, Vegetables Recipes, RecipesVegetablesIndianBombay Chana ChaatPT1H15MServes 4
Ingredients:
1 Pound Dry Chickpeas4 Cups Water1 Pound Potatoes2 Onions1 Medium Half Bunch Fresh Mint2 Large Serrano Green Chilies2 Tomatoes2 Teaspoons Cumin Seeds6 Whole Red Chilies1 Teaspoon Caraway Seeds1 Tablespoon Turbinado Sugar1 Teaspoon Ground Cayenne Powder1 Teaspoon Salt0.25 Cup Tamarind Pods0.5 Teaspoon Baking Soda1 Teaspoon Chat MasalaPour water into large Dutch oven, and stir in dry chickpeas and baking soda. Bring to a boil, and simmer for 2 hours, or until the chickpeas are tender. Stir in cubed potatoes into the cooked chickpeas and simmer until the potatoes are tender about 20 minutes. Drain and set aside. Toast caraway seeds, cumin seeds with red chilies in a dry pan. Transfer this mixture to a spice grinder and pulse into a powder. Meanwhile, squeeze the water and seeds out of the tamarind pods, reserving the pulp.In the Dutch oven, heat a 1 tablespoon of oil (or clarified butter), and stir in the pulp, salt, sugar and red chili powder to make a thick sauce. Stir in the chickpea and potato mixture, and sprinkle with the seasoning mixture. Garnish with the mint, onions, tomatoes, and green chilies, sprinkle with chat masala and serve.

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